Mexican Chocolate Cream Pie

This chocolate cream pie, flavored with cinnamon and chipotle, is sinfully rich. You’d never guess it has a healthy secret!

This pie. is. everything.

Seriously, there are so many thins to tout about it that I don’t even know where to start. It’s no bake. Loaded with protein. Low in sugar. Dairy free. Vegan. And so incredibly rich and delicious that you won’t believe any of that unless you’re the one who made it. I’m obsessed – you should definitely give it a try!

The secret to the luxuriously creamy mousse-like filling in this pie? Silken tofu! I know – this is the second time this month that I’ve gotten a little adventurous with my dessert ingredients (hummus blondies, anyone?). I’m not sorry, because you would NEVER guess this chocolate cream pie was healthy if you didn’t know.

To make the filling, you combine the silken tofu with vanilla, warm spices, and melted chocolate chips (I used Lily’s baking chips, which are sweetened with stevia. I’m linking to them on Amazon, but they’re much cheaper if you can find them in the store.) Straight from the blender, the filling has the consistency of pudding, but when you chill it it takes on a texture closer to chocolate mousse. If you’e not in the mood for pie, it would be amazing as a pudding alternative (top it with coconut cream and fresh berries!) or in the middle of a layer cake.

The crust of this chocolate cream pie is equally as easy to make:  just pecans, maple sugar, coconut oil, and salt. Easy as… pie.

Mexican Chocolate Cream Pie

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 2 cups raw pecans
• 1/4 cup date sugar or maple sugar
• 1 1/2 tablespoon coconut oil
• 1/2 teaspoon sea salt
• 2 1/2 cups stevia-sweetened dark chocolate chips
• 2 packages organic firm silken tofu (500-600 grams total)
• 1 teaspoon vanilla extract or 1 vanilla bean, scraped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon chipotle powder
• pinch of sea salt

Instructions

1. In a food processor or high-speed blender (I used my Vitamix), pulse the pecans and sugar into a fine meal. Add the coconut oil and sea salt; pulse to combine well. Press the mixture into the bottom of a 9-inch pie plate.
2. Melt the chocolate chips in a double-boiler. When the chocolate is melted, add it to your blender, along with the tofu, vanilla, and spices. Blend until smooth. Pour into the pie plate, smoothing with a rubber spatula as needed.
3. Chill at least 20 minutes. Serve cold.

Notes

Recipe adapted from Rouxbe cooking school